Sausage formula: pork 100 kg (the ratio of fat to thin is 2: 8), salt 100 g, sugar 30 g, high-alcohol liquor 100 ml, ginger juice 50 g, spiced powder 100 g and pepper10.

Sausage making method and technological process;

1. Put the cut pork into a container, add salt, sugar, allspice powder, pepper, high-alcohol liquor, soy sauce and ginger juice (cut ginger into small pieces, crush it with a cooking machine and squeeze the juice, or chop it with a knife and squeeze the juice), fully stir and marinate it 1 hour.

2. Soak the bought casing fully, hang it on the enema rod of the machine, tie the front end of the casing tightly, pour the marinated meat into the funnel of the machine and start the enema.

3. Fill all the casings, tie the tail and tie it with cotton thread in sections.

4. Put it in a cool and ventilated place, dry it for about 10 days according to personal preference, and then take it off and freeze it.